Healthy greens drizzled with the familiarity of Pinoy taste.
Preparation time: 15 minutes
Serves 1 to 2
100 grams mixed greens
2 tablespoons quezo de bola, shaved
FOR THE DRESSING
¼ cup canola oil
1 piece egg yolk
1 teaspoon garlic, minced
1 teaspoon anchovies
2 teaspoons calamansi juice
1 piece salted egg yolk
1 teaspoon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper, as needed
1 To make the dressing, whisk together egg yolk and calamansi juice in a bowl. Add garlic, anchovies, mustard, Worcestershire sauce, and salted egg yolk.
2 Slowly pour canola oil while whisking. Adjust seasoning by adding salt and pepper.
3 Assemble salad by tossing the mixed greens with the prepared dressing. Add quezo de bola on top of the salad.
This recipe was originally published in the June-July 2015 issue of Breakfast Magazine.